~Apples and Aprons~

Sunday, August 18, 2013

I have been wanting to try cashew chicken in the crockpot for a long time and I finally found this recipe on Pinterest from www.sixsistersstuff.com. I actually doubled the sauce part of the recipe because we like ours saucy. Loved this recipe!!! I forgot to take a picture so I am including the one from the original recipe.

Saturday, August 17, 2013

Holy cow it has been forever since I have posted on here! Life has certainly gotten away from us and I truly miss enjoying cooking (not just the "throw it together for a cooked if not frozen meal" we have lived off of the last few months).

I don't know if this is your typical baked ziti or not because I put in hamburger but it was Oh, So Good! I morphed some recipes together and added stuff of my own. It was fun! I actually used tomatoes and zucchini straight out of my garden! Here we go:

Fit a food processor with the steel blade attachment. With the motor running, drop garlic through the feed tube and process until minced, then add carrots and mushrooms and process until finely chopped. Turn it off, add onion, and pulse until roughly chopped.

Cook beef in a large straight-sided skillet or Dutch oven over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the chopped vegetables, thyme, salt and pepper and cook, stirring often, until the vegetables start to soften and the mushrooms release their juices, 5 to 7 minutes.

Stir in water, 1 1/2 cups broth, noodles and Worcestershire sauce; bring to a boil. Cover, reduce heat to medium and cook, stirring occasionally, until the pasta is tender, 8 to 10 minutes.

Whisk flour with the remaining 1/4 cup broth in a small bowl until smooth; stir into the hamburger mixture. Stir in the sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes. Serve sprinkled with parsley (or chives), if desired.

Wednesday, November 16, 2011

So Recipe.com gets my vote this week on quick, easy kid-friendly meals. Tonight we had this recipe and again this new recipe got a thumbs-up from the kids. You have to understand that I do not put recipes on this blog that my kids don't approve of or that are too hard to do for a working mom.

This is another yummy recipe that we tried new from Recipe.com. It was so good and the kids started eating before Dad got home. Before I knew it I had to tell the kids to save their Dad some because they were all going back for seconds and thirds. VERY easy and VERY kid friendly. Next time I will try to substitute the tortillas for chips, but it was still really yummy with the tortillas.

Ingredients:

1 lb ground beef

1 large onion, chopped

1 jar (16 oz) salsa

1 can red kidney beans, rinsed and drained

6 flour tortillas (6in), cut into 1 inch pieces

1/2 cup shredded cheddar cheese

Directions:

Cook the beef and onion in a skillet over medium-high heat until the beef is well browned, stirring to break up the meat. Pour off any fat.

Stir in the salsa, beans and tortillas and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the mixture is hot and bubbling, stirring often. Top with the cheese.

Tried a new recipe...it was a toss up on whether or not the kids liked it or not, but it came to that they liked it after they picked out the peppers and mushrooms. I concluded I would cook it with them still (this is where all of the taste comes from) and will strain out the veggies for them and just add them back into the adults portions. Overall, I LOVED this recipe! I found this recipe at Recipe.com.

Ingredients:

6 oz cooked spaghetti

1-1/2 cups sliced fresh mushrooms

3/4 cup chopped red or green sweet pepper

1/2 cup cold water

1/4 cup all purpose flour

1 12oz can evaporated milk

1 tsp chicken boullion

1/4 tsp black pepper

1/8 tsp salt

1 cup cooked chicken or turkey

1/4 cup shredded parmesan

2 T milk

1 T sliced almonds

Directions:

In a large covered saucepan cook the mushrooms and sweet pepper in a small amount of boiling water about 3 minutes or until the vegetables are tender. Drain well; return to saucepan.

In a screw-top jar combine 1/2 cup cold water and flour; cover and shake well. Stir into the vegetable mixture in saucepan. Stir in the evaporated milk, bouillon, black pepper and salt. Cook until thickened and bubbly. Stir in the cooked spaghetti, chicken, parmesan cheese and 2 T. milk.

Authors

Alisha

Chief

Cloyce and Pat

Cordi

Darci

Jodi

Konea

Leah

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Lisa

Lynne

Nicole

Sarah

Shawna

Introduction

I would like to invite you to join my blog and share your favorite recipes. Everyone has yummy recipes and this is a good way to share with others. If you would like to share, please email me at shawnalsp@yahoo.com and I will add you as an author. Please include a picture with your recipe, if possible. Thank you for visiting, I hope to hear from you soon.Also, don't forget to follow the blog!